Makes 1 Servings
3 oz. Pimm’s No. 1
Mint sprig, cucumber spear, orange slice, lemon slice, and strawberry
Place Pimm’s in a highball glass. Fill glass with ice, then top off with soda. Garnish with mint sprig, cucumber spear, orange slice, lemon slice, and strawberry.
Recipe by Andrew Knowlton
Photos by Zach DeSart
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6 Pimm's cocktail recipes
Is it Pimm’s o’ clock yet? We’ve been waiting all year for the quintessential British summer drink to have its moment in the sun. A picnic basket essential, the gin-based spirit, is made by infusing gin with a secret combination of herbal botanicals, caramelised orange and warm spices. Here are some inventive Pimm’s cocktail recipes to keep you busy (and woozy) this summer…
PIMM’S NO.1 SPRITZ
Wine glass filled with ice
50ml PIMM’S No.1
25ml sparkling wine
Garnish with cucumber & mint
1.5 Units per serve
50ml PIMM’S No.1
25ml fresh lemon juice
25ml orange juice
25ml apple juice
A dash of sugar syrup
An orange wedge to garnish and ice
1.3 Units per serve
THE ORIGINAL PIMM’S NO.1
Highball glass filled with ice
50ml PIMM’S No.1
Add strawberry, orange & cucumber
Finish with a sprig of mint
1.2 Units per 50ml serve
25ml PIMM’S No.1
Prosecco or Champagne
Strawberries to garnish
2.8 Units per serve
Cocktail shaker and a martini glass
25ml PIMM’S No.1
25ml Gordon’s Gin
25ml fresh lime juice
Dash of sugar syrup
Cucumber and mint to garnish
1.3 Units per serve
PIMM’S & GINGER
Highball glass/wine glass
50ml PIMM’S No.1
150ml ginger beer
Wedge of lime to garnish and ice
1.3 Units per serve
The Pimm’s Cup started as a health drink in 1840s London. Take a swig, and you’ll see why—its blend of mid-proof spirit with lemon, ginger and fruit is as revitalizing as cocktails can be. And its charms are especially effective on a hot day.
The slow-sipping summer cocktail is the preferred vehicle for its eponymous liqueur, Pimm’s No. 1, a gin-based digestif created in the 1800s by a London bar owner named James Pimm. The liqueur—and its associated cocktail—spread across the globe, finding a particularly loyal fan base in New Orleans. Combined with ginger ale, lemon juice, cucumber and a medley of fruit garnishes, the drink was a welcome relief from the Southern heat. The Pimm’s Cup is also the favorite cooler at Wimbledon. The first Pimm’s Bar opened in 1971 on the hallowed tennis grounds, and it’s still enjoyed today by the pitcher.
The Pimm’s Cup is built right in the glass, so it’s very simple to make at home. Simply mix Pimm’s No. 1 with fresh lemon juice and ginger ale and apply your garnishes. With its refreshing taste and modest proof, its a great option for day-drinking, whether you’re watching tennis or enjoying a sunny day on your porch.
To alter the core formula, you can replace the ginger ale and lemon juice with sparkling lemonade. This variation is a popular serve and one that creates an equally refreshing drink.
What is Pimm&rsquos made of?
To make Pimm&rsquos, you&rsquoll need a good glug of Pimm&rsquos No. 1 Cup (which is actually the only type of Pimm&rsquos I&rsquove ever seen in the shops!). Then you just top up your jug with lemonade.
But there&rsquos one more vital element: fruit! Usually some combination of orange, strawberries, cucumber, apples, lemons, and fresh mint. I don&rsquot think I&rsquove ever seen a jug of Pimm&rsquos made without plenty of fresh fruit. It just wouldn&rsquot be the same.
Half of the fun of drinking Pimm&rsquos is fishing the fizzy bits of fruit out of the bottom of your glass when you&rsquove finished drinking. Funnily enough, fruit tastes so much better when it&rsquos soaked in booze.
The Great British Summer Unlocktail
- 60ml KEEPR’s Classic Dry Gin with Honey
- 20ml Honey Rose Syrup (recipe below)
- 10ml XecoWines Fino Sherry
- 10m Londinio Rosé Vermouth
- 10ml Luxardo Bianco Bitter
- 20ml fresh squeezed lemon juice
- 3 fresh hulled British strawberries
- 6-8 basil leaves, with more basil to garnish
- 1 dash MsBettersBitters Black Pepper Cardamom Bitters
- 1 dash aromatic bitters
- Bee pollen
- A rose
Add lemon juice and strawberries into a shaker, muddle the strawberries till smooth, then add basil leaves gently muddle/bruise.
Add the rest of the ingredients, stir well, and leave for five mins to infuse.
Shake with ice, double-strain to remove ice and basil leaves, then shake hard again, strain into a chilled coupe.
Before you pour, coat the rim of the glass with the bee pollen.
Use a rose and more basic to garnish.
How to make the honey rose syrup
- 300ml Pimm’s
- 60ml KEEPR’s Wildflower Honey
- 80ml caster sugar
- 5ml rose Water
- 2 tbsp orange Juice
Mix all the ingredients except for the rose water and the honey over a low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil.
Boil for 15 minutes, stirring occasionally, until syrupy and reduced by half, then reduce to a simmer for 5 mins and stir in half the honey.
Remove from the heat, allow to cool for 5 mins and stir in other half of honey and rose water. Leave the syrup to fully cool, and store it in a jar in the fridge.
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The Pimm's Cup and Beyond: 3 Cocktails to Make with Pimm's No. 1
Memorial Day’s in the rearview mirror, which means it’s time to fire up the grill, don your summer whites𠅊nd break out the Pimm’s No. 1. This herbal, spice-infused liqueur is huge in the UK, where the fruit-topped Pimm’s Cup is a classic English summertime-afternoon, playing-croquet-on-the-lawn sort of drink.
James Pimm invented the original Pimm’s (and gave it the highly original name of Pimm’s No. 1) in London in the 1840s, combining gin with a distinctive blend of herbs, fruits and more. In further years, he followed it up with Scotch-based Pimm’s No. 2, brandy-based Pimm’s No. 3 and so on. Today, most of the others have been discontinued and it’s just the No. 1 you’re likely to see.
It’s low-proof enough (25 percent ABV) to make for a great all-day sipper, particularly mixed with lemonade or ginger ale, à la the classic Pimm’s Cup. But our fascinating friend Pimm’s can be plenty versatile, too. Here are three ways to serve it this summer.
Easy: Classic Pimm&rsquos Cup
If you go to the local pub in Wherever-Shire and order a Pimm’s Cup, most likely you’ll just get Pimm’s with lemonade or perhaps ginger ale. We prefer the latter, for its bit of ginger kick, making for a simple, straightforward way to appreciate the spicy, herbal flavors of Pimm’s. It’s dead-easy to make at home𠅊nd just as easy to make by the pitcher.
Instructions: In a glass with ice, mix 2 ounces of Pimm’s and 4 ounces of ginger ale. Garnish with a cucumber slice.
Intermediate: Whiskey Rebellion
When most people think of Pimm’s, they think of that single cocktail. But we find that all of its interesting herbal and spicy notes make Pimm’s an excellent addition to other drinks. Here, the spice of good rye makes a perfect match, with lemon and a touch of sugar to brighten it up. Consider this your ideal summer evening cocktail after a day’s worth of Pimm’s Cups.
Instructions: To a cocktail shaker with ice, add 1 ounce of Pimm’s, 1 ounce of rye (we like High West Rendezvous rye), ¾ ounce of freshly squeezed lemon juice and ¾ ounce of simple syrup (equal parts sugar dissolved in hot water). Shake it all up, strain over fresh ice and garnish with a lemon wedge).
Advanced: The Ultimate Pimm&rsquos Cup
We already taught you the basics of the Pimm’s Cup. But there’s a lot of room for improvement. It’s a cocktail that’s tons of fun to garnish—you’ll often see them with strawberries or cucumbers on top𠅋ut we think it’s even better with all of those ingredients muddled right in, along with some lemon to brighten it up. Instead of ginger ale, use the sharper ginger beer and fresh muddled ginger. With a little pop of gin, and a fruit-basket garnish on top, it’s a serious crowd-pleaser.
Instructions: In a cocktail shaker, muddle—that is, smash up𠅊 slice of ginger (about the size of one finger knuckle, ¼ inch thick), 1 cucumber slice and half a strawberry. Add 3 mint leaves, 1 ounce of Pimm’s, 1 ounce of gin (we’re using London’s classic Beefeater), ¼ ounce of freshly squeezed lemon juice, and ¼ ounce of simple syrup (equal parts sugar dissolved in hot water). Shake that all up, and fine-strain (pour through your cocktail strainer, then through a fine mesh strainer) into a glass with fresh ice. Top with 2 ounces of ginger beer. Garnish with another cucumber slice, half a strawberry and a lemon wheel.
As any Pimm's enthusiast will no likely be happy to tell you, there are lots of ways to mix up a batch. In addition to&mdashor instead of&mdashthe above ingredients, you can add:
- Sprite, 7UP, or lemon-lime soda
- Ginger ale or ginger beer
- Lemon juice (with our without sugar)
- Slices of any citrus fruit (lemon, lime, orange, etc.). Apple slices are also nice, though be careful not to turn your Pimms Cup into sangria.
Of course, the Pimm's Cup isn't the only way to enjoy the liqueur&mdashfrom tropical twists to warm winter sips, and of course, sparkling options, there are plenty of other delicious cocktails to be made with Pimm's.
Pimm's Cup Cocktail Recipe
When temperatures rise in Louisiana, this bubbly blend of gin, lemonade and 7-Up provides a perfect way to cool down.
The light and effervescent Pimm's Cup can be enjoyed all year-round at the Napoleon House in New Orleans.
It can get hot in Louisiana during the summertime, no doubt, but there’s more than the state’s rivers, lakes, pools and waterparks to help you cool off. For locals, an ultra-refreshing Pimm’s Cup will do the trick as well. A popular drink that first made its mark among the well-to-do set at New Orleans’ Napoleon House bar and restaurant in the late 1940s, this light, crisp and oh-so-effervescent aperitif of gin, fresh lemonade and 7-Up – served with a sliver of fresh cucumber – is still one of the state’s most popular summer-sippers.
Created in the 1840s by London bartender James Pimm, using a recipe that remains a secret to this day, the Pimm’s No. 1 cocktail (one of six different variations originally made) gained fame in Louisiana almost exactly 100 years later when the owner of the Napoleon House added a citrusy, bubbly twist and started serving his new creation to customers in the heat of summer.
The drink’s lower alcohol content made it the ideal thirst-quencher, so it’s no surprise this new Pimm’s Cup quickly became a local cocktail staple – not just during the summer, but any time of the year.
And while you can enjoy this classic Louisiana cocktail at many places throughout the state, there’s nothing like taking that first step at the house that made it famous here. Built in 1794, the historic Napoleon House was originally the home of New Orleans Mayor Nicholas Girod, who served the city from 1812-1815. The building got its name because Girod kept it ready to welcome Napoleon Bonaparte should he ever be exiled from France. Today, the building’s deeply patinated walls, uneven floors, luminous photography, weathered paintings and quotes from famous guests plastered throughout vividly illustrate its rich past.
“Napoleon House is one of the oldest buildings in New Orleans with a European-style atmosphere featuring floor-to-ceiling open doors and an inviting courtyard,” says Ralph Brennan, owner of the Ralph Brennan Restaurant Group that owns Napoleon House. “It’s a great place to enjoy a Pimm’s Cup, which is the perfect drink on a warm New Orleans evening – cool, light and refreshing!”
The drink is so popular here, in fact, that Brennan says the restaurant serves more of them than anywhere else in the United States, and second-most in the world!
Sip your Pimm’s Cup with another New Orleans staple – a muffuletta sandwich, for which Napoleon House is also known – for a true “only in NOLA” experience.
By the way, in order to make something very close to a classic British Pimm's Cup, I suggest that you mix 1 oz lemon juice, 1 oz simple syrup and 3 oz club soda. Mix that with 2 oz Pimm’s No. 1 Cup and 1 slice cucumber. You might want to garnish with a strawberry slice and a mint sprig.
Girls girls girls. Chill. Save it for the polo match
HTTR, I think what Jeanne was trying to get across is that the classic Pim's Cup cocktail doesn't use soda but instead lemonade, which in case you don't know is not the same as lemon-lime soda (note that she may be a Brit and they tend to use the work "properly" a bit different than we do). I can only imagine she wished to share this in the event readers are unfamiliar with the especially refreshing classic version which eschews soda and loads of fruit, and is brilliant in its simplicity. Yes, anyone can add soda and fruit to any drink, but you need not jump down someone's throat for wanting to offer an opinion based on their experience.